高风险食品中多环芳烃含量调查与分析  

Investigation and analysis of polycyclic aromatic hydrocarbons content in high risk food

作　　者：路杨[1] 刘印平[1] 王丽英[1] 任贝贝[1] 云鹏[1] 冯静[1] 常凤启[1] LU Yang;LIU Yin-Ping;WANG Li-Ying;REN Bei-Bei;YUN Peng;FENG Jing;CHANG Feng-Qi(Hebei Provincial Center for Disease Control and Prevention,Shijiazhuang 050021,China)

机构地区：[1]河北省疾病预防控制中心,石家庄050021

出　　处：《食品安全质量检测学报》2020年第18期6608-6613,共6页Journal of Food Safety and Quality

摘　　要：目的对河北省11地市136份煎炸与熏烤食品中多环芳烃的(polycyclic aromatic hydrocarbons, PAHs)含量的检测,考察不同食物种类、食物的来源渠道等因素对食品中PAHs含量的影响,提示相关暴露风险。方法样品经环己烷:乙酸乙酯(1:1,V:V)溶液超声提取后,通过凝胶色谱进行净化处理,采用高效液相色谱-荧光检测法进行检测。结果市售的136份样品中,均检出不同种类不同含量的PAHs,检出率为100.0%,其中菲、蒽、荧蒽、芘及苯并(a)芘检出率较高;苯并(a)蒽、屈、苯并(b)荧蒽及苯并(k)荧蒽检出率相对较低。结论高温、长时间反复使用的非正规散装食用油、直接使用明火煎炸与熏烤的食品中PAHs含量更高,而正规厂家生产的此类食品中PAHs含量相对较低。Objective To investigate the effects of different types of food,food sources and other factors on polycyclic aromatic hydrocarbons(PAHs)content in 136 fried and smoked foods in 11 cities of Hebei province and point out relevant exposure risks.Methods The samples were purified by gel filtration chromatography after ultrasonic extraction with cyclohexane:ethyl acetate(1:1,V:V)solution,and detected by high performance liquid chromatography-fluorescence detection method.Results In the 136 samples,different kinds and different contents of PAHs were detected.The detection rate of phenanthrene,anthracene,fluoranthene,pyrene and benzo(a)pyrene was 100.0%,and the detection rate of benzo(a)anthracene,flexion,benzo(b)fluoranthene and benzo(k)fluoranthene was relatively lower.Conclusion The PAHs content of non-formal bulk edible oil with high temperature and repeated use for a long time,fried and smoked directly with open fire is higher,and the PAHs content of such foods produced by regular manufacturers is relatively lower.

关 键 词：多环芳烃 植物油 煎炸及熏烤食品 高效液相色谱-荧光检测法 

分 类 号：TS207.3[轻工技术与工程—食品科学]